Radicchio salad with caramelised carrots and onions


  • 5-7 small carrots, cut into quarters (lengthwise)
  • 1/4 cup olive oil
  • 1 tbsp thyme leaves
  • 1 1/2 tsp salt
  • 1/4 teaspoon chilli flakes
  • 1 red onions, cut into 1cm wedges
  • 1 garlic clove, finely grated
  • 1 tbsp red wine vinegar
  • 1 tbsp fresh orange juice
  • 1 tbsp honey
  • 1 small head of radicchio, leaves separated and cut into medium pieces
  • 2 oranges, peeled, sliced into 1cm circles
  • 1 cup parsley leaves


In a large pan over medium heat, cook carrots, 1 tbsp oil, 1/2 tbsp thyme, 1/2 tsp salt, 1/8 tsp chilli flakes, and 1/2 cup water. Stir occasionally, until water is evaporated. Cook for another 5 minutes, until carrots are lightly browned and tender. In another pan, heat 1 tbsp oil. Add onions, 1/2 tsp salt, and remaining thyme and chilli flakes. Cook until onions are lightly browned and tender. In a large bowl, whisk garlic, vinegar, orange juice, honey, and remaining oil and salt. Add carrot mixture, onion mixture, radicchio, orange slices, and parsley and toss to coat.


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